Crunchy bruschetta with shrimp, avocado spread and herbs
Ingredients
- 280 g baguette
- 1-2 tbsp olive oil
- 1 lemon
- 1 avocado
- 75 g mayonnaise
- 1 clove garlic
- salt, to taste
- 200 g prawns, peeled
- herbs, to taste
- Chili, optional
Utensils
- Bread knife
- Knife
- Citrus press
- Grater
- Blender
- Sauté pan
- Spatula
Instructions
- Cut the baguette into slices.
- Place on a baking tray and drizzle with oil.
- Toast the bread slices in the oven for 5-7 minutes at 200°C.
- Approx. Finely grate 1 teaspoon of lemon zest.
- Squeeze out 1 tablespoon of lemon juice.
- In a blender, puree the avocado pulp with the mayonnaise, minced garlic, lemon zest and lemon juice.
- Season to taste.
- Slightly sauté the shrimp in a pan with olive oil .
- Spread the baguette slices with avocado spread.
- Top the bruschetta with prawns and garnish with chopped herbs.
- The bruschetta can be topped with chili peppers.
